Stovetop/Slow Cooker Teriyaki Corned Beef with Sweet Soy Rice

Posted March 27th, 2014 by Mimi

Here's my latest version of melt-in-the-mouth corned beef. It's mouth-wateringly tender without being 'mush' and you will love it, I promise :)

It has a lovely subtle earthy flavour and is extremely moreish, as you see by the sad remnants from last nights dinner. That is literally all that's left of a fairly substantial piece of beef. My husband and daughter both had second helpings and took more for lunch today!

Here's how to make it.

Teriyaki Corned Beef

You'll need:

1 piece Corned Beef

1 Large pot with a firm fitting lid

2 star anise

1/4 cup teriyaki sauce

1 onion, peeled and quartered

1 heaped teaspoon minced ginger

2 dessertspoons of sugar

1 dried or fresh chilli

For the Sweet Soy Rice:

1-2 cups cooked rice (we like brown)

2 tablespoons bottled lime juice

2 teaspoons minced lemongrass

2 teaspoons minced ginger

2 tablespoons Kecap Manis (Sweet Soy)

2 green shallots, sliced finely

Then just:

Place the corned beef in the pot and cover with water. Add the other ingredients, and bring to a low boil. Immediately turn the heat down to one quarter, and cover firmly with the lid. Allow to simmer very gently for 3-4 hours, turning the piece of meat over half way through.

If using your slow cooker, cook on low for 6-8 hours.

Once cooked, slice along the grain and serve with the Sweet Soy Rice and a salad or veges of your choice.

To make the sweet soy rice, place the cooked rice in a microwave safe dish, and add the flavouring ingredients. Stir well to combine and microwave until heated through.

Yum, yum and yum!

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